草莓酱 strawberry puree flavorFL

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类别 Category:flavoring agents, food additives   美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent : 谷歌学术 Google Scholar: 搜索 Search 谷歌书 Google Books: 搜索 Search 谷歌学术 Google Scholar: with 字 word "volatile" 搜索 Search 谷歌学术 Google Scholar: with 字 word "flavor" 搜索 Search 谷歌学术 Google Scholar: with 字 word "odor" 搜索 Search 调香师和调味师 Perfumer and Flavorist: 搜索 Search 谷歌专利 Google Patents: 搜索 Search 美国专利 US Patents: 搜索 Search 欧盟专利 EU Patents: 搜索 Search 已发布 PubMed: 搜索 Search NCBI: 搜索 Search   物理性质 Physical Properties: 出现 Appearance: 红菜泥（估 est） 食品化学品法典列表 Food Chemicals Codex Listed: No   感官特性 Organoleptic Properties: 风味类型 Flavor Type: 果味的 fruity strawberry 口味描述 Taste Description: strawberry 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found).   化妆品信息 Cosmetic Information: 没找到 None found   供应商 Suppliers: 餐饮项目 F&F Projects 风味香水顾问 Flavour & Fragrance Consultancy 为香精香料行业提供分析和开发服务。 Analytical and Development Services to the Flavour and Fragrance Industry. 克尔浓缩液 Kerr Concentrates 草莓酱 strawberry puree flavorFL 青岛达康贸易 Qingdao Dacon Trading 草莓酱 strawberry puree flavorFL   安全信息 Safety Information:   危害识别 Hazards identification   物质或混合物的分类 Classification of the substance or mixture 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) 没有找到。 None found. ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements   象形图 Pictogram   危险说明 Hazard statement(s) 没有找到。 None found. 防范说明 Precautionary statement(s) 没有找到。 None found. 口服/肠胃外毒性 Oral/Parenteral Toxicity: 未定 Not determined 皮肤毒性 Dermal Toxicity: 未定 Not determined 吸入毒性 Inhalation Toxicity: 未定 Not determined   使用安全信息 Safety in Use Information: 类别 Category: flavoring agents, food additives 草莓酱的使用建议水平最高 Recommendation for strawberry puree usage levels up to:   不用于香水。 not for fragrance use.     安全参考 Safety references: 没找到 None found   参考资料 References: 没找到 None found   其他资料 Other Information: fda食品添加剂状况清单 FDA Listing of Food Additive Status: 视图 View 维基百科 Wikipedia: 视图 View   潜在搅拌机 Potential Blenders and 核心组件 core components note 气味 For Odor 香醋 balsamic methyl cinnamate FL/FR 焦糖色 caramellic ethyl maltol FL/FR strawberry 呋喃酮 furanone acetate FL/FR 花的 floral benzyl acetone FL/FR benzyl formate FL/FR alpha- ionone FL/FR 橙花素 nerolin fragarol FL/FR 苯乙基 phenethyl propionate FL/FR 果味的 fruity 异 iso amyl valerate FL/FR butyl isobutyrate FL/FR 异 iso butyl valerate FL/FR ethyl heptanoate FL/FR ethyl valerate FL/FR 草莓 fragaria virginiana extract FL/FR strawberry essence FL/FR strawberry 缩水橙花酯 glycidate 1 (aldehyde C-16 ) FL/FR strawberry 缩水橙花酯 glycidate 2 FL/FR strawberry infusions FL/FR 绿 green (Z)-4- hepten-1-ol FL/FR (Z)-4- heptenal diethyl acetal FL/FR methyl octine carbonate FL/FR 用于调味 For Flavor 焦糖色 caramellic ethyl maltol FL/FR strawberry 呋喃酮 furanone acetate FL/FR 曲奇饼 cookie strawberry 曲奇饼 cookie flavor FL 奶油状 creamy 2- methyl-4-pentenoic acid FL 花的 floral alpha- ionone FL/FR 苯乙基 phenethyl propionate FL/FR 果味的 fruity 异 iso amyl valerate FL/FR benzyl acetone FL/FR benzyl formate FL/FR butyl isobutyrate FL/FR 异 iso butyl valerate FL/FR cherimoya flavor FL ethyl heptanoate FL/FR ethyl valerate FL/FR 草莓 fragaria virginiana extract FL/FR 橙花素 nerolin fragarol FL/FR 橙子 orange strawberry 猕猴桃 kiwi flavor FL 菠萝 pineapple 橙子 orange strawberry flavor FL 菠萝 pineapple strawberry 香蕉 banana flavor FL strawberry 香蕉 banana 橙子 orange flavor FL strawberry base FL strawberry 奶油 cream 坚果 nut flavor FL strawberry distillates FL strawberry 提高 enhancer FL strawberry essence FL/FR 野生 wild strawberry flavor FL 成熟 ripe strawberry flavor FL strawberry flavor FL sour strawberry flavor FL strawberry flavor key FL strawberry fractions FL strawberry 缩水橙花酯 glycidate 1 (aldehyde C-16 ) FL/FR strawberry 缩水橙花酯 glycidate 2 FL/FR strawberry 番石榴 guava 奶油 cream flavor FL strawberry 番石榴 guava flavor FL strawberry infusions FL/FR strawberry 果汁 juice concentrate FL 草莓酱 strawberry puree flavorFL concentrate FL 草莓酱 strawberry puree flavorFL flavor FL 绿 green (Z)-4- hepten-1-ol FL/FR (Z)-4- heptenal diethyl acetal FL/FR methyl octine carbonate FL/FR 2-(5-iso propyl-2-methyltetrahydro-2-thiophenyl)ethyl acetate FL 辣的 spicy methyl cinnamate FL/FR   潜在用途 Potential Uses: 没找到 None found   存在（自然 Occurrence (nature, food, 其他） other):note   自然 natural   同义词 Synonyms:   草莓酱 strawberry puree flavorFL   文章 Articles: 已发布 PubMed:高压将草莓原浆中的比目鱼活孢子灭活 Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, 功率超声和热处理。 power ultrasound and thermal processing. 已发布 PubMed:干燥参数对pgss-加工的果粉理化和感官特性的影响 Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, 真空干燥和喷雾干燥。 Vacuum- and Spray-drying. 已发布 PubMed:和传统种植的草莓品种对果泥和低糖果酱中花色苷含量和颜色的影响。 Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. 已发布 PubMed:醋酸细菌葡萄糖发酵对草莓氨基酸和生物胺谱的影响 Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. 已发布 PubMed:草莓泥加工过程对非花青素酚类成分和抗氧化活性的影响 Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity. 已发布 PubMed:增强草莓酱和草莓中鼠诺如 的高压灭活的策略。 Strategies to enhance high pressure inactivation of murine norovirus in strawberry puree and on strawberries. 已发布 PubMed:大肠杆菌o157的热灭活 Thermal inactivation of Escherichia coli O157:草莓酱中的h7及其对花色苷和颜色的影响。 H7 in strawberry puree and its effect on anthocyanins and color. 已发布 PubMed:处理对草莓酱中产生志贺毒素的大肠杆菌存活的影响 Effect of high pressure treatment on the survival of Shiga toxin-producing Escherichia coli in strawberry puree. 已发布 PubMed:灭活大肠杆菌o157 Inactivation of Escherichia coli O157:h7和歐洲海濱草属。高静水压力在草莓酱中制成的果皮，可进行/不进行后续冷冻保存。 H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage. 已发布 PubMed:合成培养基和草莓泥中灰葡萄孢分生孢子的热灭活。 Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree. 已发布 PubMed:草莓加工不影响尿石素的产生和尿排泄 Strawberry processing does not affect the production and urinary excretion of urolithins, 鞣花酸代谢物 ellagic acid metabolites, 在 类中。 in humans. 已发布 PubMed:静水压力处理对草莓原浆和矿泉水诺如 感染力和基因组稳定性的影响。 Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water. 已发布 PubMed:柔红果实诺如 检测方法的评价。 Evaluation of a norovirus detection methodology for soft red fruits. 已发布 PubMed:在聚乳酸薄膜中加入防腐剂以灭活大肠杆菌o157 Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:h7和延长草莓酱的微生物货架寿命。 H7 and extending microbiological shelf life of strawberry puree. 已发布 PubMed:草莓酱和大葱切片中甲肝 的高压灭活。 Pressure inactivation of hepatitis A virus in strawberry puree and sliced green onions. 已发布 PubMed:冷冻和冷藏对甜瓜抗坏血酸含量的影响 Effect of freezing and freezer storage on the ascorbic acid content of muskmelon, 葡萄柚切片 grapefruit sections, 和草莓泥。 and strawberry purée.

笔记 Notes: 没找到 None found

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